Ingredients:

  • 2.5 lbs (1.13 kg) Pork Shoulder, cut into 1-inch cubes
  • 1 tablespoon (15 ml) Olive Oil
  • 1 teaspoon (5 g) Kosher Salt
  • 1/2 teaspoon (2.5 g) Black Pepper
  • 1 medium Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon (5 ml) Ground Cumin
  • 1 teaspoon (5 ml) Dried Oregano
  • 1 cup (240 ml) Chicken Broth
  • 1 lb (450 g) Tomatillos, husked and washed
  • 2-3 Jalapeño Peppers (adjust to taste!), stems removed
  • 1 Poblano Pepper, stemmed, seeded, and chopped
  • 1 medium White Onion, quartered
  • 4 cloves Garlic, unpeeled
  • 1/4 cup (60 ml) Packed Fresh Cilantro
  • 1 tablespoon (15 ml) Lime Juice
  • Salt to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatillos, jalapeños, poblano, onion quarters, and unpeeled garlic cloves on a baking sheet. Roast until softened and slightly charred (about 20 minutes).
  2. Season pork shoulder cubes with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides. Remove pork and set aside.
  4. Add chopped yellow onion to the Dutch oven and sauté until softened. Add minced garlic, cumin, and oregano; cook until fragrant.
  5. Once roasted vegetables are cool enough to handle, peel the garlic. Combine roasted vegetables (including garlic), cilantro, and lime juice in a blender or food processor. Blend until smooth, adding a splash of water if needed to reach the desired consistency.
  6. Pour the chile verde sauce over the sautéed onions and spices in the Dutch oven. Bring to a simmer. Add the seared pork back into the pot. Pour in the chicken broth.
  7. Cover the Dutch oven and reduce heat to low. Simmer for 2-3 hours, or until the pork is incredibly tender and easily shreds with a fork.
  8. Taste and adjust seasoning with salt as needed. Shred the pork with two forks. Serve hot.